Sweet Potato Fries

You’ve been lied to. Restaurant sweet potato fries are a scam. They’re either soggy, burnt, or cost $14 for a side dish.

What if you could make a version that’s ten times better for a fraction of the price?

This isn’t just another recipe. It’s a system.

A system for achieving maximum crispiness, flavor, and social media bragging rights. Your air fryer is about to become your best friend.

Forget everything you think you know about homemade fries.

This method fixes every single mistake. Ready to win at dinner?

Why This Recipe Absolutely Slaps

This isn’t your average, sad baked sweet potato situation. The magic is in the method.

We use a specific technique to draw out moisture, ensuring a crispy exterior.

The aioli is a ridiculously simple garlicky, lemony dip that makes store-bought mayo taste like regret. Together, they create a perfect balance of sweet, salty, and savory.

It’s a side dish that often upstages the main event. IMO, it’s the ultimate way to elevate a simple weeknight meal into something special without any chef-level skills.

What You’ll Need

Gather your tools, soldier.

You’ll need a sharp knife, a large bowl, a baking sheet or air fryer basket, and some parchment paper.

For the Fries

• 2 large sweet potatoes (look for firm, evenly-shaped ones)
• 1 tablespoon cornstarch (the secret weapon for crispiness)
• 1 tablespoon olive oil or avocado oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste

For the Aioli

• 1/2 cup mayonnaise (use the good stuff)
• 1 clove garlic, finely minced or pressed
• 1 tablespoon lemon juice (freshly squeezed, please)
• 1 teaspoon Dijon mustard
• Salt to taste

Step-by-Step Instructions

1. Prep the Potatoes: Scrub the sweet potatoes clean. You can peel them, but leaving the skin on adds texture and nutrients. Slice them into uniform 1/4-inch sticks.
   

   Consistency is key here—nobody wants a half-raw, half-burnt fry.

2. The Soak: This step is non-negotiable. Soak the cut fries in cold water for at least 30 minutes, or up to an hour. This removes excess starch, which is the enemy of crispiness.
   

   Pat them completely dry with a kitchen towel. I mean, bone dry.

3. Season: Toss the completely dry fries in a large bowl with the oil, cornstarch, smoked paprika, garlic powder, salt, and pepper. Make sure every single fry is lightly coated.
4. Cook:
   • Air Fryer Method (Recommended): Arrange fries in a single layer in the air fryer basket.
     

     Cook at 380°F for 15-20 minutes, shaking the basket halfway through.

   • Oven Method: Preheat oven to 425°F. Spread fries on a parchment-lined baking sheet. Bake for 20-25 minutes, flipping halfway, until edges are crispy.
5. Make the Aioli: While the fries cook, whisk all the aioli ingredients together in a small bowl.
   

   Let it sit so the flavors can get to know each other. Taste and adjust seasoning.

6. Serve Immediately: As soon as the fries are out of the oven/air fryer, hit them with another pinch of salt. Serve them blazing hot with the aioli for dipping.
   

   Hesitation is not an option.

Storage Instructions

Let’s be real, leftovers are unlikely. But if you have any, let the fries cool completely before storing them in an airtight container in the fridge for up to 3 days.

Reheating is a science. Do not microwave them unless you enjoy mush.

Re-crisp them in the air fryer at 375°F for 3-4 minutes or in a 400°F oven for 5-7 minutes.

The aioli can be stored in its own sealed container in the fridge for up to a week. FYI, the garlic flavor will intensify over time.

Why This Recipe is a Game Changer

This recipe transforms a humble root vegetable into a crave-worthy delicacy. You control the ingredients, meaning no weird preservatives or excessive sodium.

It’s a crowd-pleaser for adults and kids alike.

It’s also deceptively simple, making you look like a culinary genius with minimal effort.

Plus, sweet potatoes are packed with beta-carotene and fiber. So you’re basically eating health food. That’s my story, and I’m sticking to it.

Common Mistakes to Avoid

Skipping the soak: This is the highway to Soggy Town.

The soak is what gives you a fighting chance at crispiness.

Cutting uneven fries: Some thick, some thin? You’ll get a mixed bag of undercooked and burnt sticks. Uniformity is non-negotiable.

Crowding the pan: If the fries are piled on top of each other, they’ll steam instead of roast.

Give them space. Use two sheets if you have to.

Using old, bendy sweet potatoes: Fresh, firm potatoes yield the best results. If your potato has the structural integrity of a wet noodle, just walk away.

Shake Things Up: Alternatives

Bored already?

Never. But here are some twists if you’re feeling adventurous.

Seasoning Swaps: Toss the fries with cumin and chili powder for a Tex-Mex vibe, or with rosemary and thyme for an herby kick.

Dip Alternatives: Not a mayo fan? Try a sriracha-honey mix, a chipotle ranch, or even a simple maple syrup dip for a sweet-and-salty combo.

Fry Shape: Cut them into thin rounds for sweet potato chips instead of fries.

Just reduce the cooking time and keep a very close eye on them.

Frequently Asked Questions

Can I make these fries without an air fryer?

Absolutely. The oven method works great. It just might take a few minutes longer, and you need to be diligent about flipping them for even browning.

Why did my fries turn out soggy?

You probably didn’t dry them well enough after soaking, or you crowded the pan.

Moisture is the enemy of crispiness. Attack it mercilessly.

Is the cornstarch really necessary?

Technically, no. But it’s the single biggest hack for getting crispy fries without deep-frying.

It’s worth the 5 seconds it takes to add it. Don’t skip it.

Can I prep the sweet potatoes ahead of time?

You can cut and soak them the night before. Just keep them submerged in water in the fridge.

Drain and pat them completely dry before seasoning and cooking.

Final Thoughts

This recipe is a weapon. It’s cheap, it’s easy, and it delivers a result that destroys any restaurant version.

That store-bought frozen bag? Toss it.

You have the blueprint for better. Stop paying a premium for mediocrity.

Make these fries. Dominate your kitchen.

And never look at a sweet potato the same way again.